RockCrock Tuna Noodle Casserole

I am trying out my RockCrock and LOVING IT!!!  Tonight I made a Tuna Noodle Casserole b

INGREDIENTS:

1- TBS Butter or Olive Oil

2- Cloves of Garlic

2- Cups Spinach

1- Container of Mushrooms

1- Large Can of Mushroom Soup (28 oz)

1- Cup Plain Greek Yogurt

4- Small Cans of Tuna (I prefer Albacore)

3- Cups Twisted Noodles (cooked but with a bite)

2- Sleeves Ritz Crackers or a cup of Butter

1-TBS Butter

Salt & Pepper

Boil your pasta in the RockCrock. Cook your pasta just to a bite, about 7 mins depending on pasta. 

Drain pasta & rinse in COLD water!  Leave in strainer. 

Heat oven to 400*

Return RC to the stove top.  Melt your 1st TBS of butter.  Using a bamboo spoon mix around.  Add the garlic with the Garlic Press. Sauté for 1 min. Add the mushrooms and toss for 2 minutes. Add the spinach and toss around. Sprinkle some salt and toss again, cover for 4 minutes.  Stir up. 

Add the soup, Greek Yogurt and tuna. Chop the tuna up with the Mix 'N Chop, making sure the tuna is broken up. 

Stir well. Add the pasta and toss again. 

Bake in preheated oven for 30 mins. 

While that cooks, put the ritz crackers into the MFP and turn them into bread crumbs. In the 8" skillet, melt the butter on med-low. Add the crackers and toss for 3-4 minutes. 

After the casserole is done, remove and top with crackers. Bake for 5 more mins. 

Remove from oven and let cool 5 mins. 

Scoop and enjoy!

Grinchmas Dinner Celebration

I've been DYING to do this dinner!  It was a big day for Ant, so I decided it called for a celebration. 

A Grinchmas Dinner!  Complete with Roast Beast, Who-Hash, Green Beans Fit For A Queen, Who Pudding and Frinch Punch

Here are the recipes!

Roast Beast

Simple Chuch Roast (my favorite). I put mine into my Pampered Chef Roasting Pan on the stove top. I covered it in Kosher Salt and Pepper. Seared it up then threw it into a 325* oven for 4 hours-ish. 

Green Bean Fit For A Queen

The easiest recipe for this is on the French's Fried Onion container. I believe it is:

1- 10.5 oz can of Cream of Mushroom Soup

2/3 Cup Milk

2- Cans of French Cut Green Beans, drained

1- Can French's Fried Onions 

Pepper

Mix all ingredients but 2/3 cup of onions together. 

Bake at 350* for 35 mins. Add remaining onions and bake 5 more minutes. 

Who-Hash

1- Bag of Frozen Shredded Hash Browns

1- 10.5 oz can of Cream of Mushroom

1 Cup of Sour Cream

2- Cups Cheese

Bread Crumbs

1/4 onion

Salt & Pepper

Mix the potatoes, soup & sour cream together. Chop up onion in Manual Food Processor, add to potatoes. Mix in seasonings and cheese. 

Top with bread crumbs. 

Cover and bake at 350* for 40 mins. 

Grinch Punch

Brace yourselves for this one. It's ridiculously easy!!!

1- Tub of Lime Sorbet

1- Bottle Lemon-Lime Soda

Scoop all the ice cream into Trifle Bowl, pour in soda. 

Hard, I know!

Who- Pudding

I'm just going to link up. Simply because I think that it is AWESOME that there is a link to Suess Ville with this recipe!

http://www.seussville.com/activities/GRINCH_WhoPudding.pdf

Thanks for looking!  I hope you enjoy your dinner. 

Luvin Cookin

Chicken Enchilada Soup

I've been cleaning out my cupboards and frozen left overs. I can get mighty creative!  Last night I came up with Chicken Enchilada Soup. Here's the recipe:

3 Cups Chicken Stock (Whenever I bake chicken, I drain the juice and freeze it)

2 Cups Veggie Stock (I always have this in the freezer. I keep all of my odds & ends of veggies, toss them into freezer bags and freeze until I have about 3 bags. I then boil them up, strain them and freeze the broth)

1 Large Can of Green Enchilada Sauce 

1 Large Can of Pinto Beans, drained & rinsed

4 Bell Peppers, diced small

1/2 Bag of Sliced Carrots

2 Cups Leftover, Chopped Up Chicken

Grated Cheddarella

Salt to taste

DIRECTIONS:

Add all of the liquids together in the pot.  Add the veggies and chicken. Bring to a boil then turn down to a simmer just until the veggies are tender. Add salt to your taste. Serve and top with cheese. 

I made cheese quesadillas to go with the soup. 

Enjoy!

*picture isn't the greatest because I asked my daughter to take it. Sorry!*

  

Banana 'Pancakes' in the New Microwave Egg Cooker

Good Morning!
Here's a yummy, quick, easy and healthy breakfast.

Please Like & Share so you have it on your page for future reference.

Banana 'Pancakes'
Ingredients:
2 eggs
1 lg banana
2 small pats of coconut oil
Pure maple syrup

Directions:
Add the pats of oil into the Microwave Egg Cooker and pop into microwave for 30 seconds. While that is melting, mix your eggs and banana together into the Small Batter Bowl. Make sure you mash your banana well.
Pour your 'pancake mix' into your stone, splitting evenly between the two wells.
Microwave for 1 minute 30 seconds.
Remove and serve with pure maple syrup.
Enjoy!

Products available on my website at www.pamperedchef.biz/back2table

Cold Sesame Noodles with Golden Garlic

I found this recipe in the AllYou magazine and pinned it!  Well, I figured I could "healthi-fy" it just a bit so here's the link to the original recipe: http://www.myrecipes.com/recipe/cold-sesame-noodles-garlic-50400000109733/
And here is mine:

• 
  
• INGREDIENTS:
• Salt
• 3 tablespoons olive oil
• 4 large cloves garlic
• 2 celery stalks, thinly sliced 
• 1/2 red bell pepper, cored, seeded and thinly sliced
• 1/2 green bell pepper, cored, seeded and thinly sliced
• 2 carrots, thinly sliced
• 1 pound Ronzoni Garden Delight Spaghetti
• 1/4 cup low-sodium soy sauce
• 1/2 cup almond butter
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 Green Onions

DIRECTIONS:

1. 1. Bring 12 qt Stockpot of salted water to a boil. Warm oil in 12" Skillet over medium heat. Press garlic with garlic press and cook, stirring constantly, until golden brown, 1 to 2 minutes. Remove with  slotted spoon; set aside. Add celery, bell pepper and carrots to skillet and cook, stirring, until softened but not browned, 3 to 5 minutes. Remove from heat.
2. 2. Add spaghetti to boiling water and cook until tender yet firm, 10 to 12 minutes. Drain well and rinse under cold running water.
3. 3. In large bamboo bowl, whisk together soy sauce, almond butter, vinegar and sesame oil until blended. Add spaghetti to mixture and toss until well coated. Stir in cooked vegetables. Sprinkle golden garlic and scallions over pasta just before serving.

One Pot Orange Chicken

And in less than 30 Mins!

Ingredients:
• 4 boneless chicken breasts, chopped into small chunks
• 1/3 cup flour
• olive oil
• 1/2 T salt
• 1 teaspoon balsamic vinegar
• 3 T ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 T brown sugar
Bell Peppers & Zucchini if you'd like.  I did use 1 orange, 1 red, 1 green and a zucchini.

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.

Pour the flour in a small bowl.

Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.  

Take it out of the pan and let drain onto a paper towel.  

Toss the veggies into your pan and stir fry for appx 5 mins or until softened.

Add the chicken back into the pan and stir for 2 mins, just to brown every thing up.  

Pour in the orange juice mixture and toss a few times getting everything coated and the sauce warmed up.

Serve over rice.

Most Scrumdiddleyumptious Crepe Recipe

I am in LOVE with Crepes lately!  I finagled a recipe and am lovin' them!  Too bad I can't eat them everyday...all.day.LONG!

INGREDIENTS:
1/2 cup milk

1/2 cup water

2 TBSP butter (melted)

1 tsp vanilla

1/4 tsp salt

2 eggs

1 C. flour

DIRECTIONS:

Mix all of the above together, except the flour.  After it's all mixed, add the flour in a little at a time until it's all mixed.

In a 8" pan, put a little butter or olive oil.   Add 1/4 C. of the batter to the pan and swirl the batter around.  Let it cook on one side for about 30-45 sec then flip over an cook 30-45 sec longer.

Remove from pan and place on a plate.

For the filling, I like to make a homemade whip cream and top with fresh fruit.

Here's my homemade whip cream recipe:

INGREDIENTS:

1 C heavy whipping cream

4 oz cream cheese, softened

2 oz vanilla

2 TBS powder sugar

DIRECTIONS:

Put the whipping cream into a (preferably metal) bowl and freeze for about 3 minutes.  In another bowl, whip up your cream cheese and add the vanilla.  Take the whipping cream and beat it until soft peaks form, add the powder sugar.  Then mix in the cream cheese mixture.

Hope you enjoy!

Yeastless Almond Date Bread

INGREDIENTS:

3 cups whole wheat flour (preferably stone ground)

4 teaspoons baking powder

1 teaspoon salt

1 1/2 cups rice milk (works with any liquid) or 1 1/2 cups water (works with any liquid)

1/4 cup olive oil

1 cup chopped dates

1/2 cup chopped almonds

2 tsp Korintje Cinnamon  

DIRECTIONS:

Preheat oven to 400*

Measure all of the dry ingredients together in a bowl.  Mix all wet ingredients together.

In a bowl, mix the dry ingredients together first.  Slowly add the wet ingredients.  

The batter will be wet, but not soppy.

Place the dough into the Stoneware Loaf Pan.  

Bake at 400* for 40 mins.

Remove from oven and let stand in your pan for 2 mins then transfer it to your Stackable Cooling Rack & allow to cool completely.

Couscous Stir Fry

Jose and I are doing the 21 Day Daniel Fast.  We started the first of January and will be going until the 21st, duh...haha!  Anyway, my kitchen skills have been challenged, but MAN, don't mean to toot my own horn, but I'm kicking butt!
This is a quick recipe that I threw together Sunday after church.  I thought it turned out super yummy!

INGREDIENTS:
1-Cup of Couscous + 1 1/4 cup of pure veggie stock to prepare
1-Container of Firm Tofu
4-Celery Stalks
1-Onion, your choice of type
4-Garlic Cloves
Olive Oil

DIRECTIONS:
Bring the veggie stock to boil, add salt if desired.  Put in the Couscous, cover & remove from heat.  Just leave covered until your done with the stir fry.

For the Stir fry, I take my 12" Skillet and drizzle the bottom with Olive Oil, you really don't need too much.  Slice up the Celery, chop onion and garlic.  Cut your tofu into bite size pieces.
Heat your pan on med-high heat with the oil, just until it's like water in the pan.  Add the onion, celery and garlic.  Cook until the onions are translucent and celery is at a soft crunch.  Add the tofu and cook until the celery is soft and tofu is a bit brown.  Toss in the couscous and serve.
This can be seasoned with garlic salt or just regular salt.
Hope you enjoy, this was my first tofu recipe.

Mexican Wedding Cookies

Ingredients:

2	cups all-purpose flour
1	cup pecans, finely chopped
1/4	teaspoon ground cinnamon
1/4	teaspoon salt
1	cup butter or margarine, softened
1/4	cup granulated sugar
1/4	cup powdered sugar
2	teaspoons vanilla
	Additional powdered sugar (approximately 3/4 cup)

Directions:

1. Preheat oven to 350°F. In Small Batter Bowl, combine flour, pecans, cinnamon, and salt; mix well and set aside.
2. In Classic Batter Bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add vanilla; beat well. Gradually add flour to butter mixture; beat on low speed just until dry ingredients are incorporated.
3. Using Small Scoop, drop level scoops of dough, 1 inch apart, onto flat Baking Stone. Bake 12-14 minutes or until cookies are set but not brown. Remove cookies to Stackable Cooling Rack; cool 5 minutes. While cookies are still warm, roll in additional powdered sugar to coat. Cool completely. Repeat with remaining dough.

Yield: About 4 dozen cookies

Nutrients per serving: (2 cookies): Calories 160, Total fat 11 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 15 g, Protein 2 g, Sodium 100 mg, Fiber less than 1 g

***To order products please contact Melissa Herrera at http://pamperedchef.biz/back2table

Celebration Cookie Mix

Ingredients:

1/2	cup granulated sugar
3/4	cup sweetened dried cranberries
1/2	cup white or semi-sweet chocolate morsels
3/4	cup packed brown sugar
1 1/2	cups all-purpose flour
1/2	teaspoon baking powder
1/2	teaspoon baking soda
1/4	teaspoon salt
1	cup quick or old-fashioned oats
1/2	cup pecan or walnut halves, coarsely chopped

Directions:

1. In Small Batter Bowl, layer ingredients as follows, gently patting each layer before adding the next ingredient: granulated sugar, cranberries, chocolate morsels, brown sugar, flour, baking powder, baking soda, salt, oats and pecans. Cover with lid. Attach the preparation directions below and give it as a gift.

Yield: 3 dozen cookies

Nutrients per serving: (1 cookie): Calories 120, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 25 mg, Carbohydrate 16 g, Protein 2 g, Sodium 85 mg, Fiber less than 1 g

Cook's Tips: Give this recipe to the gift recipient:

Celebration Cookies

3/4 cup (1 1/2 sticks) butter or margarine, softened
2 eggs
1 teaspoon vanilla
1 recipe Celebration Cookie Mix

Preheat oven to 375°F. In large bowl, combine butter, eggs and vanilla; mix until well blended. Add cookie mix to butter mixture; mix until well blended. Using Medium Scoop, drop 12 level scoops of dough, 2 inches apart, onto Rectangle Stone. Flatten dough slightly using back of scoop. Bake 13-15 minutes or until edges are golden brown. Cool 5 minutes; remove to cooling rack.

Peppermint Crunch Bark

As simple as can be, this giftable confection will be in hot demand around the holidays.

Ingredients:

3	candy canes (¼ cup/50 mL coarsely crushed)
1/2	pkg (10 oz/300 g) chocolate-flavored almond bark or confectionery coating candy melts
1/2	pkg (10 oz/300 g) vanilla-flavored almond bark or confectionery coating candy melts
1	tsp (5 mL) peppermint extract

Directions:

1. Place candy canes into a large resealable plastic bag and coarsely crush using flat side of Meat Tenderizer; set aside. Line Medium Sheet Pan with a piece of Parchment Paper, allowing 1 in. (2.5 cm) to extend past sides; set aside.
2. Place chocolate bark in Large Micro-Cooker® and vanilla bark in Classic Batter Bowl. Microwave chocolate bark on HIGH 1-1 1/2 minutes or until bark is almost melted; stir until bark is completely melted. Repeat with vanilla bark. Add peppermint extract to melted chocolate bark, mix well.
3. Drop alternating scoops of the chocolate and vanilla barks onto sheet pan using Medium Scoop (four rows of five scoops, spacing 1/2 in./1 cm between each row). Cut through bark mixture several times with Small Spreader for marble effect. Gently tap pan flat against countertop to level bark. Sprinkle with crushed candy canes.
4. Refrigerate at least 15 minutes or until bark is set. Break into pieces.

Yield: 32 servings

Nutrients per serving: Calories 100, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Carbohydrate 13 g, Protein 0 g, Sodium 0 mg, Fiber 0 g

U.S. Diabetic exchanges per serving: 1 fruit, 1 fat (1 carb)

Cook's Tips: Alternate scoops of barks onto the Medium Sheet Pan. Drag the edge of the Small Spreader both crosswise and lengthwise to create the most appealing marbling effect. Tap the pan flat against the countertop to level the surface and fill in any gaps and air bubbles.

For a more professional finish, place crushed candy canes into (5-in./13-cm) Strainer; shake to remove the finer pieces of the candy canes.

Finished bark can be stored in an airtight container in the refrigerator up to several weeks.

***This was copied from The Pampered Chef website.

To purchase products, you may contact Melissa Herrera at http://pamperedchef.biz/back2table

Candy Cane Brownie Lollipops

These irresistible treats make adorable hostess gifts or take-home favors.

Ingredients:

1	pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make brownies)
24	candy canes
10	oz (300 g) chocolate-flavored almond bark
	Additional decorations such as red jimmies (optional)

Directions:

1. Line Medium Sheet Pan with a 13-in. (33-cm) piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack; cool 20 minutes or until still slightly warm.
2. Meanwhile, cut off straight ends of candy canes off to form 4½-in. (11-cm) sticks usingUtility Knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat Tenderizer; set aside.
3. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around stick.
4. Place almond bark into Small Batter Bowl; microwave according to package directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or additional decorations (see Chef’s Corner) and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.

Yield: 24 servings

Nutrients per serving: (1 lollipop): Calories 260, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 40 g, Protein 2 g, Sodium 75 mg, Fiber 1 g

U.S. Diabetic exchanges per serving (1 lollipop): 1 starch, 1½ fruit, 2 fat (2½ carb)

Cook's Tips: While still slightly warm, the fudgy brownies rolls easily into balls. Although the edges of the brownie are crusty, they do not need to be discarded. Simply scoop the edges along with the center, and they will soften as they stand.

Lollipops can also be decorated with colored sugars or nonpareils.

Wrap lollipops in cellophane, tie with ribbon and use as table décor, place settings or take-home party favors for a special holiday touch.

***This was copied from The Pampered Chef website.
 All products can be purchased by contacting Melissa Herrera at http://pamperedchef.biz/back2table